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Veal Scaloppine With Gorgonzola Sauce

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“Another Bon Appetit recipe, very elegant and easy to prepare.”

Ingredients Nutrition


  1. Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
  2. Remove from heat and set aside.
  3. Sprinkle veal with salt and pepper.
  4. Dredge veal in flour to coat, shaking off excess.
  5. Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
  6. Transfer veal to serving platter and tent to keep warm.
  7. Repeat above steps with remaining veal, adding more oil to skillet as necessary.
  8. Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
  9. Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
  10. Add 1/3 cup of the Gorgonzola and stir until melted.
  11. Pour sauce over veal.
  12. Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.

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